Chef-Pastry - Santa Eulalia del Río, España - W Hotels

Descripción

JOB SUMMARY Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Pastry Culinary Team
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensuring Culinary Standards and Responsibilities are Met
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all applicable laws and regulations.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Strives to improve service performance. Maintaining Culinary Goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Purchases appropriate supplies and manage inventories according to budget. Supports Training and Development Activities
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures property policies are administered fairly and consistently.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Attends and participates in all pertinent meetings.